Recent Submissions

  • The study of process to extend shelf-life of radish (raphanus sativus Linn.) carving dyed 

    Homsingthong, Arisara; Chamlong, Waraporn; Booncharoen, Piromya (2018-08-16)
    This special project aimed to determine the appropriate procedure for extending carved dye radish (CDR) and study the type for coating CDR. From the results, radish was carved become to rose shape and immersed in ...
  • Bags product design from na muen si woven na yong district trang province 

    Boonsom, Arocha; Prayoonsiri, Jeerakarnya (2018-08-16)
    Bags product design from Na Muen Si woven Na Yong District Trang Province which is special project that objective is to study pattern of Na Muen Si woven, to bags product design from Na Muen Si woven Na Yong, Trang ...
  • Development of pasteurized milk by added phenolic which extract from the moonflower (Ipomoea alba Linn.) 

    Chaichofa, Suchada; Charoenkijsumpun, Nutnicha (2018-08-16)
    The fresh moonflower (FM) was dried in hot air oven at 50 C 48 hours as the dried moonflower (DM) 7.37 %. Then, DM was extracted by ethanol concentration 95% and using the evaporator to evaporate ethanol solution. ...
  • Factors affecting the decision of consumers to choose chinese catering enterprises amphoe bang len nakhon pathom case studies chung prochana 

    Luangsuksai, Maneerat; Somsukwang, Sirinat (2018-08-16)
    This study aimed to investigate the Factors affecting the decision of consumers to choose Chinese catering enterprises Amphoe Bang Len Nakhon Pathom case studies Chung Prochana. And compare marketing mix factors that ...
  • A study of using of jasmine rice flour and mucilage from basil seed for chocolate fudge cake production 

    Nadon, Sakawrat; Tangthanang, Surarak; Wattanasap, Chawanwit (2018-08-16)
    การศึกษาการใช้แป้งข้าวหอมมะลิ และมิวซิเลจจากเมล็ดแมงลักในเค้กช็อกโกแลตหน้านิ่ม แช่แข็ง มีวัตถุประสงค์เพื่อศึกษาสูตรพื้นฐาน และกรรมวิธีการผลิตในผลิตภัณฑ์เค้กช็อกโกแลตหน้า นิ่มแช่แข็งจากแป้งข้าวหอมมะลิและการทดแทนไข่แดงด้ ...
  • The making of bai sri phrom from rice-straw paper 

    O-In, Sirinapa; Sae-Ong, Nutchanat (2018-08-16)
    The purposes of the research were to study the process of making bai Sri Phrom from rice-straw paper and to investigate the participants’ satisfaction on the product. By studying and collecting the information related the ...
  • A study of the riceberry flour subsitiuting for wheat flour in krongKrangKrob 

    Thumporn, Wilaiwarn; Kombuakot, Uthumporn (2018-08-16)
    The purpose of this study is to study basic recipes of Khanom KrongKrangKrob and to study the amount Riceberry Flour to substitute Wheat Flour in Khanom KrongKrangKrob. There were 4 levels of Riceberry Flour 0%, 5%, 10% ...
  • Applied dress from kimono suit with thai fabric 

    Chengsamore, Wachirawadee; Hrungonsup, Natgodchanan (2018-08-16)
    This special project is the application of creating evening dress from Kimono using Thai silk. There are 5 factors, which can lead to the goal of this project and it can be done by verifying the satisfactory of people ...
  • Using the riceberry flour to replace wheat flour in kanhom saleetip 

    Hamatulin, Rattanaporn; Otton, Jintawee (2018-08-16)
    The purpose of this study is basic recipes of Khanom Saleetip and to study the amount Riceberry flour to substitute Replace Wheat flour in Khanom Saleetip Tere were 4 levels of the amount of wheat flour Riceberry flour. ...
  • Factors influencing consumer behavior to buy tomato juice of bachelor’s degree 4 year course faculty of home economics Technology Rajamangala University of Technology Phra Nakhon 

    Torsricharoen, Pimupsorn; Yontaruk, Watchadaporn; Kachacheewa, Sirinda (2018-08-16)
    This study aims to study the buying habits of tomato juice with students to study. Mixture Marketing Influencing consumer behavior to buy tomato juice of bachelor’s degree. To determine the relationship between the ...
  • Using the riceberry flour to replace wheat flour in breadsticks 

    Anuntasiri, Monthanun; Rattanabmrung, Sudarat (2018-08-16)
    The purpose of this study is basic recipes of Breadsticks and to study the amount Riceberry Flour to Substitute Replace Wheat Flour in Breadsticks. There were 4 levels of 0% 20% 30% and40% Randomized Complete Black Design, ...
  • The use of wolffia substitute for pandanus in Thai lod chong dessert 

    Sangkhaworn, Pichai; Withironprasert, Vutthisil (2018-08-14)
    The study of the amount of the use of Wolffia Substitute for Pandanus in Thai Lod Chong dessert. The objectives of Lod chong desert Project is to study basic reeipes and The use of Wolffia Substitute for Pandanus in Thai ...
  • Development of non-fried rice cracker (khao-tan) from sticky rice 

    Paireekayad, Bandit; Kitchanon, Piyawat (2018-08-14)
    The objective of this thesis was to study the ratio of the black and white sticky rice in the recipe of non-fried rice cracker (Khao-tan), to develop syrup for product topping and to study the appropriate quantity of a ...
  • Development of fried chips from bamboo shoot 

    Sammaport, Sammaport; Sompoowech, Sompoowech (2018-08-14)
    The objective of this study was to investigate the appropriate formulas and methods for the production of bamboo shoots. Total Method 3 was used to study the optimum amount of wheat flour at the concentrations of 5, 10 ...
  • Product development of reduced energy - salad dressing from brokens riceberry 

    Tammatanta, Narumon; Wipusitworakul, Wipusitworakul (2018-08-14)
    การพัฒนาผลิตภัณฑ์น้ำสลัดลดพลังงานจากข้าวหักไรซ์เบอรี่มีวัตถุประสงค์เพื่อศึกษาอัตราส่วนระหว่างน้ำมันรำข้าวและน้ำส้มสายชูที่เหมาะสมในสูตรน้ำสลัดจากข้าวหักไรซ์เบอรี่ เมื่อได้สูตรที่เหมาะสมจึงได้นำน้ำสลัดไปพัฒนาต่อเป็นน้ำสลั ...
  • The usage of anthocyanin in extracted from roselle calyx in carbonated roselle juice 

    Sompanwang, Thunwa; Sangsamut, Jasada (2018-08-14)
    โครงงานพิเศษนี้ มีวัตถุประสงค์เพื่อศึกษากรรมวิธีการสกัดสารแอนโซไซยานินจากกลีบรองดอกกระเจี๊ยบแดงแบบแห้งและแบบสด จากนั้นศึกษาระดับปริมาณของแข็งทั้งหมด ที่ละลายได้เหมาะสมในการผลิตน้ากระเจี๊ยบแดงอัดแก๊ส และศึกษาอายุการเก็บร ...
  • Using crispy riceberry flake to replace rolled oats in cereal bar 

    Janria, Chayatorn; Aromkeng, Thithinan (2018-08-14)
    The purpose of this study is to study 3 formula basic formula cereal bar and study the using crispy riceberry flake to replace rolled oats in cereal bar in 4 levels : 0% 50% 75% and 100%. The experiment is analyzed by ...
  • Perilla seed biscuits 

    Pinatha, Chananya; Tiwongsa, Nichanun (2018-08-14)
    The objectives of Perilla seed biscuits project is to study three basic recipes of biscuits. The experiment is analyzed by Randomized Complete Block Design (RCBD) to evaluate the sensory quality in appearance, color, ...
  • Factors affecting consumer’s decision on choosing fresh coffee yellow orchid restaurant, at thai airways operations building 

    Todsaeng, Kompody; Pookde, Suttida (2018-08-14)
    The purpose of this study were to 1) study consumer’s behaviors at on choosing fresh coffee at restaurant, 2) investigate marketing strategies affecting the consumer’s decision on choosing fresh coffee at restaurant, 3 ...
  • Thai style hanging garland made from din phao dan kwian 

    Japandung, Karmteera; Promtha, Praweena (2018-08-14)
    The purposes of the research were to create Thai-style hanging garland made from Dan Kwian Din Phao (baked clay from Dan Kwian) and to investigate the participant’s satisfaction on the product. After studying and collecting ...

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